Crunchy Pesto Pasta Salad with Veggies
This vibrant pesto pasta salad is a quick and satisfying meal, bursting with fresh summer flavors. Tender pasta is tossed with a creamy, herby pesto and loaded with crunchy bell peppers, cucumbers, and sweet cherry tomatoes for the perfect balance of textures. It's an ideal weeknight dinner or crowd-pleasing side dish that comes together in under 30 minutes.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Rubber spatula
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small bowl
Ingredients
- 1 cup high-quality basil pesto
- 1 cup cherry tomatoes, halved
- 1 large bell pepper orange or yellow
- 1 English cucumber, diced
- ½ cup finely diced red onion
- ½ cup freshly grated Parmesan cheese
- ¼ cup toasted pine nuts or walnuts
- Juice of 1/2 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to stop the cooking process. Set aside.
- While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the bell pepper and cucumber, and finely dice the red onion. Place the diced red onion in a small bowl of cold water for 10 minutes to mellow its flavor, then drain.
- In a large mixing bowl, combine the cooled, drained pasta with the pesto. Use a rubber spatula to gently fold until every piece of pasta is evenly coated.
- Add the lemon juice, a generous pinch of salt, and a few cracks of black pepper. Toss again to combine.
- Add the halved cherry tomatoes, diced bell pepper, cucumber, drained red onion, and freshly grated Parmesan cheese to the bowl. Gently fold until all ingredients are evenly distributed, being careful not to crush the tomatoes.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Sprinkle the toasted pine nuts on top.
- For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For a complete meal, add shredded rotisserie chicken, grilled shrimp, or crispy chickpeas. To make it vegan, use a vegan pesto and omit the Parmesan or substitute with a vegan alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after chilling, stir in a tablespoon of extra pesto or a drizzle of olive oil before serving.